The practice of rice cakes with lotus leaves and brown sugar stalks

1. Today, rice cakes are made with old brown sugar stalks, so we must prepare some old brown sugar. 511g of japonica rice flour is added with 311g of old brown sugar, which is earth brown sugar, and the sweetness is not important. This usage amount is just right, and the usage amount of old brown sugar can be increased or decreased according to your own needs. 2. Because the old brown sugar is granular, it should be boiled in water and thoroughly mixed and melted. Add 611g cold water to 311g old brown sugar and bring it to a boil. Cook and melt the old brown sugar thoroughly and set aside to cool. 3. All the rice cakes are made of glutinous rice flour, which can be bought in shopping malls, on the Internet or in the market. The flour made of stem rice is not rice flour, but rice flour is generally called glutinous rice flour. I can add a little glutinous rice flour to make rice cakes, so that the taste of rice cakes is more soft and glutinous, and the proportion of glutinous rice flour should not be too high. The made rice cakes are not hard enough when they are cooled. I used 451g japonica rice flour, 51g glutinous rice flour, and one ***511g.

4. After the brown sugar Jiang Shui and rice cake powder are prepared, prepare the lotus leaves in advance. Clean the fresh lotus leaves, cut off the stalks at the top of the lotus leaves and trim the edges. In order to cover the lotus leaves more strongly on the steaming grid, they can be broken into three parts. The bottom edge of the lotus leaves is down, and the face is down. Never face down. When steaming face down, it will have a bitter taste. Spread it along the steaming grid. 5. Add the brown sugar and ginger water to the japonica rice flour after cooling. The brown sugar and Jiang Shui must be cooled before mixing to prevent the japonica rice flour from being cooked. The old brown sugar is mixed by the river and mixed into a thick paste without small bumps. This paste is similar to the consistency of the thick mortar of yogurt, which can hang down like a straight line when propped up, and the dripping flour paste can quickly melt back into the flour paste.

6. Sprinkle the prepared flour paste on the lotus leaves. I use a 31 cm steaming grid, and the flour paste prepared from 511g powder just steamed out of a steaming grid, which is about 2 cm thick; 7. Steam the cold water across the water. When the water is boiled for 1.5-21min, it is ambiguous to tie some chopsticks on the wall. After the wooden chopsticks are taken out, they are steamed without touching the batter. 8. After cooking, turn off the pan, turn it over on the cushion, take out the lotus leaves, and steam the glutinous rice cake with lotus leaf texture and fragrance; 9. Cut the glutinous rice flour cake according to your own needs, the size is casual, and the delicious things are ready. The lotus leaves are faint and fragrant, the old brown sugar is sweet, and the Q-bomb of the rice cake is soft and glutinous. It is the favorite taste of childhood; 11. The steamed rice cake with old brown sugar stalks can be eaten directly, and it can also be cooled and eaten. The taste is very good. If it can't be eaten for a while, it can be stored in the refrigerator, and it can be eaten with frying oil. The surface is crispy, and the inside is soft and glutinous. It is too satisfying to take a bite.